The healthy shrimp curry and cauliflower “rice” garnish are a low-carb alternative to traditional rice made entirely from vegetables, spices, and herbs.

Summary

Ingredients

• 5 g coconut oil (first cold-pressed)
• 100 g shallots, finely chopped
• 2 garlic cloves, finely chopped
• 35 g fresh ginger, finely grated
• 2 tablespoon curry powder (usually a yellowish concoction of spices – coriander, cumin, turmeric, ginger, cayenne pepper, black pepper, cardamom, Shambhala, bay leaf, and sea salt)
• 2 teaspoon ground dried ginger
• 100 g carrots
• 300 ml of vegetable broth (if you cook with chickpeas, then 400 ml) is ideally linen, but you can limit yourself to plain water;)
• 200 ml low-fat coconut milk (I have 11% fat)
• 400 g raw shrimp
• sea ​​salt to taste
• a handful of coriander, chopped (for garnish and serve)
• chickpeas (in the calculation of the
• nutritional composition, it is not taken into account, add the amount you need depending on your preferences.

FOR CAULIFLOWER RICE (4-6 servings)

• 1 cauliflower inflorescence, chopped into large chunks
• 1 teaspoon virgin coconut oil
• 20-30 sweet onions, cut into small cubes
• 1 teaspoon sea ​​salt
• 1 teaspoon black pepper
• The rest of the spices are optional – see many options in the post above

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Instructions

1. If you are making curry with chickpeas, boil it first (remembering to soak it overnight with a gram of lemon juice) or use ready-made chickpeas from a jar;
2. Heat oil in a medium saucepan or skillet, add onion, and simmer for 7-10 minutes until it becomes translucent;
3. Add garlic, fresh ginger, and carrots and simmer for another 5 minutes;
4. Then add curry powder and ground ginger and mix well;
5. Pour the vegetable stock into a saucepan and simmer everything over low heat for another 10 minutes, until the carrots are tender;
6. Add coconut milk and shrimp and simmer for another 4-5 minutes, depending on their size, until the shrimp are pink and cooked through;
7. Serve with brown rice, kina, or any of your favorite cereals, cauliflower “rice” or stews / steamed vegetables;
8. CAULIFLOWER RICE: RAW VERSION: simply place the sliced ​​cabbage in a food processor or blender and chop it into small crumbs similar to “rice” in size and texture;
9. Cauliflower contains a lot of natural organic moisture, therefore, if you wish, to make the “rice” more crumbly, you can squeeze out excess juice by placing the chopped cabbage in a filter bag (nylon golf) and squeezing out excess water with your hands (see the post about preparing pizza base in the snack section); add the rest of the ingredients; store in the refrigerator in an airtight container;
10. ROASTED VERSION: simply place the sliced ​​cabbage in a food processor or blender and chop it into small crumbs, reminiscent of “rice” in size and texture;
11. Cauliflower contains a lot of natural organic moisture, therefore, if you wish, to make the “rice” more crumbly, you can squeeze out excess juice by placing the chopped cabbage in a filter bag (nylon golf) and squeezing out excess water with your hands (see the post about preparing pizza base in the snack section); Heat the coconut oil in a saucepan or skillet and lightly sauté the cauliflower and onions for about 5-7 minutes, until softened; add all the other ingredients to the “rice” in the pan; store in the refrigerator in an airtight container;

Enjoy your meal!